Re: [CH] Jalapeno Sauce Request
Tara Deen (tara@es.usyd.edu.au)
Fri, 11 Aug 2000 13:28:49 +1000
Nancy,
Here's the recipe I use for all green chiles. It's a bit vinegary, but I
like it that way. It started life as an attempt to replicate Tabasco's
green jalapeno sauce. Really nice with avocado on toast for breakfast.
Tara's Jalapeno Sauce
1 1/2 - 2 lb green jalapenos
5 cups vinegar of your choice
1 cup water
3 tbsp salt
Stem and seed jalapenos. Cut crosswise into slices.
Put all ingredients into a large non-reactive saucepan or stockpot over
medium-high heat. Bring to boil, reduce heat to medium, simmer 20-30
minutes. Remove from heat and steep until completely cool.
Drain jalapenos, reserving liquid, and blend jalapenos in a blender or
food processor until smooth. Strain jalapenos and liquid through a
fine-mesh sieve, return to saucepan and bring to boil. Simmer, 10-30
minutes or until sauce reaches required thickness. Pour into sterile
bottles and secure with airtight lids. Let age for 2 weeks before using.
Refrigerate once opened.
Next time I make a batch I'm going to reserve some of the liquid after
the blending process. This should cut down on the thickening stage and
cooking time, and maybe retain a bit more of the heat.
Tara
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______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 0410 538 655
email: tara@es.usyd.edu.au
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